This recipe makes enough dough and sauce for 2 pizzas; either make both, or freeze one for an easy dinner.
1/4 cup warm water (45C)
1 teaspoon active dry yeast
1 teaspoon white sugar
625g bread flour
2 tablespoons Italian-style seasoning
1 teaspoon salt
1 1/4 cups flat beer
1 tablespoon olive oil
2 tablespoons olive oil
1 small onion, onion
2 tablespoons finely chopped garlic
3 cups roma tomatoes, with juice
340g tomato puree
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1/2 teaspoon black pepper
Preparation:40min › Cook:20min › Ready in:1hour
In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a food processor, combine flour, Italian herbs and salt. Pulse until mixed. Add yeast mixture, beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with cling film. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.
Sauce: Heat olive oil in a saucepan over medium heat. Add onions and garlic and cook until soft. Add tomatoes and crush. Add tomato puree, basil, parsley and oregano. Simmer for 10 minutes.